Pork T-Bone with Creamy Mustard Sauce
A rich and flavourful main dish – surprisingly simple to make! A stainless-steel pan will be useful here.
Ingredients (Serves 2)
1 Wyndhams’ Pork T-Bone Steak, room temperature and outer rind removed (fat retained)
Sea salt and ground black pepper
1 tsp mustard (Dijon or wholegrain)
2 tbsp crème fraiche
1 tbsp Parsley, finely chopped
1 tbsp tarragon or thyme, finely chopped (optional)
150ml chicken stock
For the pickled mustard seeds:
25g mustard seeds
50ml white wine vinegar
50ml water
1 tsp salt
2 tsp caster sugar
Method:
First make the pickled mustard seeds ahead of time - In a small saucepan, combine white wine vinegar, water, salt, and sugar and bring to the boil. Add the seeds off the heat and allow to sit and cool. Remove from heat, let cool completely, then transfer to a clean jar. Cover and refrigerate — flavour improves over 3-5 days.
Now for the pork chop - pat dry with paper towel. Season generously with salt & pepper on both sides. Using either a stainless-steel pan, or a cast iron skillet, place your steak in the cold pan fat side down and allow the pan to come up to temperature over a medium-high heat. This allows the fat to be rendered slowly. Once you have a nice golden crust on the rind, place the steak skin-side down and allow to sizzle (a chef’s press or weight is helpful here to encourage even contact with the pan) for a few minutes before flipping onto the over side.
How well done you cook your steak is preference – an internal temperature of 63 degrees Celsius is a good guideline for pork steak that is slightly pink inside. Allow your steak to rest for a good ten minutes off the heat.
To make the creamy mustard sauce using the cooking juices, add the chicken stock to the hot steak pan and allow to reduce slightly, scraping the brown bits from the bottom of the pan. Next add the mustard, crème fraiche and parsley and other herbs. Season to taste with salt and pepper and enjoy!